Titre: Women's Canadian Club Kitchen Patriotism
Source: Archives of Manitoba, MG6 D8, Gertrude A. Code, Women's Canadian Club
Page 1 of 1


Women’s Canadian Club
The following suggestions are from the report presented to the
Women’s Canadian Club by a committee appointed by the Executive Com-
mittee, and convened by Mrs. A. Code. A book of recipes on the canning
of fruits and vegetables may be obtained by applying to “The Domestic
Science Dept. of the Agricultural College.”
1. Do not buy for the purpose of hoarding such commodities as flour,
sugar, canned goods, cereals, it makes those least able to afford it pay a
higher price for the food they must have to be kept a healthy and strong
2. But to be prudent, we should try as far as possible to buy ahead
such foods as butter, eggs, and in the fall vegetables for Winter use.
3. At present we have an expensive method of distribution for the
necessities of life. Let us start a campaign to carry our small parcels, thus
eliminating the cost of delivery which averages 10 cents on every dollar.
4. If this is impossible for everyone, then housekeepers should have
their orders in early. Some retail merchants keep a motor cycle for late
planners. This is a big expense and we have to pay for it. Just try doing
without the order or going for it yourself, as a cure.
5. Make every use of the beans and peas, can the extra ones and have
them for next winter. It will almost be a crime to lose any.
6. Try making your cake with three or even two eggs instead of the
four that the recipe calls for.
7. In serving sandwiches serve them with the crusts on, thus saving the
8. A saving might be made by people having automobiles or conveyances
of their own trying to get in touch with the market gardeners who would be
willing to sell direct to the consumer.
9. When giving an entertainment, do away with all lavish refresh-
ments, serving a simple menu instead Consider it vulgar to have a varied
supply of food during war time.
10. Let us follow the English custom and only eat bread that is twenty-
four hours old.
11. Increase the demand for the 20 ounce loaf. A saving of labor could
be effected if the consumer would be content to use one kind of white bread.
12. Let us take advantage of our cold winters making a good sized
baking at one time and freezing it. When required, thaw it out and you
will find it as fresh as when first baked.
13. To save about twenty-five per cent. of the weight of your potatoes,
boil or steam them with their jackets on.
14. If your cellars are too warm for storage make use of the cold storage
warehouses and save your food.
15. Keep perishable food cold. Meat, fish, milk and eggs begin to
spoil the moment they are allowed to get warm.
16. Do not throw away the water that rice or macaroni are boiled in.
Mix it with soup stock and use it, if allowed to stand it will set. Vegetable
water can be used with the soup stock, but it must be used as sparingly as
other flavorings.
17. To save sugar, use one-quarter of a teaspoonful of soda to a quart
of acid fruits such as rhubarb, plums or gooseberries.
18. Butter formula—
1 pint of milk—add a pinch of salt.
1 pound of butter.
Melt the butter to oil and pour into the milk while hot, then beat with
an egg beater until the butter begins to stick to the egg beater, then use a
large spoon and mix thoroughly until all the milk is worked in. Put into
a crock or bowl and place on ice—or in a dish of cold water—to cool.
There should be no difference in the appearance of the butter except
that it will lack color.

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